8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
Pecan Halves
Karo light corn syrup
3 Large eggs (Room temp)
Sugar
Unsalted Butter
Imitation butter flavoring
100% Pure Vanilla Extract
TOOLS YOU’LL NEED
9 inch round deep-dish pie pan fitted with a frozen pie shell.
Large Spoon
Large mixing bowl
Preparation of Pecan Pie filling.
Step 1 In a large bowl add 1 1/2 Cups of Karo Syrup.
Step 2-Add 3 Large eggs (Room temp) and stir until combined.
Step 3 Add 4 tablespoons of melted unsalted butter (Room temp) and Stir until combined.
Step 4 Add 1 cup of White Sugar. Stir until well combined. Scrape down sides of bowl.
Step 5 Add 1 tablespoon vanilla extract and 2 teaspoons butter extract. Stir until combined.
Step 6 Add 2 Cups of Pecan Halves and fold it in with a spatula.
Baking your pecan pie.
Preheat oven to 350 degrees.
Step 7 Add filling into deep dish pie pan fitted with a frozen pie shell.
Step 8 Using the back of a spoon, spread pecans around to ensure every part of the top of the pie is covered with pecans
Step 9 Let sit for 2 minutes. This allows pecans to float to the top
Step 10 Add Pie into oven and bake for 1 hour and 10 minutes.
Step 11 Tap sides of pie pan. If the filling slightly jiggles in the center or it doesn’t jiggle at all, the pie is done. Let cool completely before serving.
For best results- Serve pie the very next day. This will allow the flavors to settle and increase overnight.
Storage- This pie can be stored at room temperature for 5 to 7 days.
Pie crust recipe link.
YouTube instructional video
